In Thailand beef is not a very popular meat as the beef raised there is scrawny and imported beef is very costly. However Westerners love their steaks and this recipe is sure to satisfy even the most discriminating palates. This recipe is more traditionally made using pork steaks, but we love using sirloin steaks or any tender barbecue cut beef.

This is a great part dish as you can make the Daikon Carrot salad ahead. Double or triple recipes as needed. Tri-tip also is a tasty cut for the grill.

Season the steak all over with 1/2 tsp. sea salt and 1/4 tsp. ground pepper. Place on hot preheated barbecue, sear well, turn and sear the other side. Cook only until medium rare.

Place 1 Tbs. oil, 2 Tbs. of the lime juice, 1 to 1 1/2 Tbs. of fish sauce, and 1 tsp. of the coconut sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat.

When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm.